Effect of HPMC Addition and Modified Atmosphere Packaging on the Qualities of Chilled Pound Cake
Date
2017
ISBN
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Journal ISSN
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Resource Type
Article
Publisher
Taylor and Francis Inc.
Journal Title
Effect of HPMC Addition and Modified Atmosphere Packaging on the Qualities of Chilled Pound Cake
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Abstract
The objective of this research was to study the effects of hydroxypropyl-methylcellulose (HPMC) and modified atmosphere packaging (MAP) with an oxygen absorber on the physical, microbiological, and sensory qualities of chilled pound cake. Results demonstrated that 0.5% HPMC could retard the rate of change in firmness, increase moisture content, and increase hedonic scores of the pound cake. However, the addition of HPMC at 1.0 and 1.5% increased rate of change in firmness. The microbiological analysis showed that the chilled pound cake could be stored for 3 weeks with 0.5% HPMC addition and 6 weeks with combination of 0.5% HPMC addition and MAP. � 2017 Taylor & Francis.
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Citation
Journal of Culinary Science and Technology